(Closed) Can you share your easy healthy recipes?

posted 7 years ago in Food
Post # 3
Member
641 posts
Busy bee
  • Wedding: October 2012

@Tswife4ever: I have been doing Weight Watchers since June of 2010. After graduating high school in 2008, I gained 48lb. Since starting the program, I have lost 56lb. I feel wonderful now at 122lb. and it was all done through portion control and moderate exercise/activity.

 

Here is a recipe I have enjoyed on the program:

Caprese Sandwich:

1 1/2 tsp red wine vinegar   

1/2 tsp olive oil   

1/4 tsp dried oregano   

1/8 tsp table salt   

1/8 tsp black pepper 

4 oz Italian bread, cut into eight 1/2-inch-thick pieces   

2 oz whole milk mozzarella cheese, fresh, thinly sliced

1 cup fresh basil leaves  

1 medium plum tomato, cut into eight thin slices   

4 spray(s) olive oil cooking spray  

1 garlic clove (peeled and cut in half)  

  • Preheat outdoor grill (or grill pan or skillet). *I use my George Foreman Grill.
  • In a small cup, stir together vinegar, oil, oregano, salt and pepper until blended. Brush mixture onto 1 side of each slice of bread.
  • To make each sandwich, layer 1/4 of cheese over brushed side of bread and then top with 2 tomato slices and 1/4 cup of arugula. Top with another slice of bread, brushed side down and then coat sandwiches with cooking spray. Repeat with remaining ingredients.
  • Grill, lightly pressing with a spatula from time to time, until bread is toasted and cheese melts, about 1 to 2 minutes per side; rub grilled bread with garlic clove. *Yields 2 servings.

Post # 5
Member
641 posts
Busy bee
  • Wedding: October 2012

I also love this recipe!

Chicken Burritos (Slow Cooker Method):

1 garlic clove (minced)

1 small red onion (chopped)  

14 1/2 oz canned diced tomatoes with chiles   

15 oz canned kidney beans (drained and rinsed)  

1/2 tsp chili powder   

1/2 tsp table salt   

1/4 tsp dried oregano

1/4 tsp black pepper   

1 pound skinless chicken thighs (cut into bite-size pieces)*I use chicken breasts.  

3/4 cup canned chicken broth   

12 medium whole wheat tortillas  

3/4 cup shredded reduced-fat Mexican-style cheese   

 

  • Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  • To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. *Yields 12 servings

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